Wednesday, May 25, 2022

ALMONTE ONTARIO

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Spicy Shrimp and Chickpea Salad

 by Susan Hanna This dish from NYT Cooking...
LivingFood and DrinkPeanut Shrimp Crunch Bowls

Peanut Shrimp Crunch Bowls

by Susan Hanna

In this yummy dish from Canadian Living, quinoa is tossed with a spicy peanut dressing and topped with cooked shrimp, veggies, greens and garnishes. For more heat, add a hot chili.

Serves 4.

Avoiding Additives and Preservatives

I used tamari instead of soy sauce and Simply Natural sriracha instead of the chili paste. Look for frozen shrimp with just salt as a preservative. For more recipes using all-natural ingredients, visit Eye For a Recipe.

Ingredients:

Spicy peanut dressing

  • 1/3 cup (85 ml) natural peanut butter
  • 3 tablespoons (45 ml) white vinegar
  • 4 teaspoons (20 ml) sodium-reduced soy sauce
  • 4 teaspoons (20 ml) Asian chili paste (such as sambal oelek)
  • ¼ teaspoon (1.25 ml) each salt and pepper

Bowls

  • 1 cup (250 ml) red quinoa , rinsed
  • 2 teaspoons (10 ml) canola oil
  • 400 g (14 oz) large shrimp (31 to 40 count), peeled and deveined
  • ¼ teaspoon (1.25 ml) each salt and pepper
  • 8 cups (2 L) baby kale
  • 2 cups (500 ml) snow peas , trimmed and halved diagonally
  • 1 carrot , julienned
  • 1/3 cup (85 ml) sliced red onion
  • ½ cup (125 ml) cilantro sprigs
  • 1/3 cup (85 ml) unsalted roasted peanuts , chopped
  • 1 red Thai bird’s-eye pepper , sliced (optional)
  • 4 lime wedges

Preparation:

Spicy peanut dressing

In bowl, whisk together peanut butter, vinegar, soy sauce, chili paste, salt, pepper and 1/3 cup (85 ml) water; set aside.

Bowls

  1. In saucepan, cook quinoa according to package directions; fluff with fork.
  2. In large nonstick skillet, heat oil over high heat; working in batches, cook shrimp, salt and pepper, stirring, until shrimp are pink and opaque throughout, 2 to 3 minutes.
  3. Stir 1/3 cup (85 m.) of the Spicy Peanut Dressing into quinoa. Divide quinoa, shrimp, kale, snow peas, carrot and red onion among 4 bowls; drizzle each with 2 tbsp (30 ml) of the remaining Spicy Peanut Dressing. Sprinkle with cilantro, peanuts and Thai pepper (if using); serve with lime wedges.

From Canadian Living

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